Tripe global price quotes



The current, latest prices of Tripe in the world in the global markets

boiled kob-kradong (tripe)


Price range: 100 - 100 THB / 1 kg | Market: Talaad Thai Market | Date: 2022-05-16

boiled tripe


Price range: 50 - 65 THB / 1 kg | Market: Talaad Thai Market | Date: 2022-05-16

kob-kradong (tripe)


Price range: 240 - 240 THB / 1 kg | Market: Talaad Thai Market | Date: 2022-05-16

Tripe

Tripe is a type of edible lining from the stomachs of various animals. Some traditional examples include cattle, sheep, pigs, and deer. Tripe is usually found in the stomach of ruminants. Tripe is made from the stomach of a cow.  It consists of two parts: the "tan" and the "reticulum". The tan is smooth, while the reticulum has ridges that help food pass through it. They are separated by a thin layer of fat that also helps protect them. When correctly prepared, tripe generally has a chewy but tender texture.a Tripe most generally refers to the stomach of any mammal. The word "tripe" initially implied more specifically the stomach of a cow or pig. Tripe is made of the intestines of various farm animals, including pigs, cattle, and sheep. It may also include stomachs from young or small animals, such as deer. Tripe is eaten in some cuisines around the world. It was viewed historically as inexpensive, low-quality food. Cooked tripe has become fashionable among the wider public due to an increase of interest in offal. Tripe can be cooked and eaten by itself but is often used as a component of various recipes. It is generally boiled with vegetables or spices before being fried, grilled, or baked. Some tripe dishes include Spiced tripes à la mode de Caen, Coritos, and Haxelloes. Tripe is a common ingredient in several international cuisines. It forms the basis of traditional dishes in many countries such as France, Italy, Mexico, Spain, and China. In these cultures it Some types of tripe are named by their animal source, for example, beef tripe, sheep tripe, and honeycomb tripe. Other types have generic names – such as blanket tripe (from any ruminant) and book tripe (from a cow). Tripe is generally made from the muscle wall of an animal's stomach and eaten when cooked. Tripe has come to be viewed as an undesirable ingredient in Western popular culture, and much effort is expended by Jewish and Muslim communities to avoid its consumption. This stems from the fact that certain animals such as cows and sheep do not actually have a second stomach, and thus their stomach linings are improperly termed "tripe". Tripe is derived from the French "triper", which is itself of uncertain etymology. The modern form tripes à la mode de Caen (or simply tripes à la mode) was named in 1859 by Alexandre Dumas after the Norman town of Caen. Tripe is traditionally used in several national dishes, including menudo (a type of Mexican soup), Italian American cuisine, French Canadian cuisine, Lancashire hotpot, Swiss "Fondue", and Acadian stew. - Tripe wiki.

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